Christmas Pudding Ice-Cream Bomb
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Christmas Pudding Ice-Cream Bomb
  Christmas    Pudding    Ice cream  
Last updated 6/12/2012 1:16:17 AM. Recipe ID 46071. Report a problem with this recipe.
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      Title: Christmas pudding ice-cream bomb
 Categories: Two, Fat, Ladies
      Yield: 1 Servings
 
     12 fl Milk
  3 1/2 oz Soft brown sugar
      3    Egg yolks
      6 fl Heavy cream whipped; and
           -chilled
      1 tb Brandy
      6 fl Christmas pudding; chopped
 
  Combine the milk and half the sugar in a medium saucepan and bring to
  just below boiling point. Combine the egg yolks and remaining sugar
  in a bowl and beat until pale and forms ribbons. Bring milk back to
  the boil and pour in a thin stream onto egg yolks and sugar whisking
  steadily.
  
  Pour into a double boiler and stir custard until it thickens and
  coats the back of a spoon. Plunge the base of the pan into cold
  water. Transfer the custard to a jug and cover, chill and pour in the
  chilled cream.
  
  Stir in the brandy and churn in the ice-cream maker until it is the
  consistency of whipped cream. Crumble in the pudding and churn for a
  further five seconds. Scrape into a box and freeze for 1 to 2 hours.
  Chill the bomb mold. Remove mold from freezer and line each half with
  pudding mixture. Top each half with a brandy-butter-sugar mixture.
  Put halves together and close bomb. bomb. Allow to freeze hard. Turn
  out, pour some brandy over and ignite.




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Recipe ID 46071 (Apr 03, 2005)

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